Risk of Human Pathogen Internalization in Leafy Vegetables During Lab-Scale Hydroponic Cultivation

Controlled environment agriculture (CEA) is a growing industry for the production of leafy vegetables and fresh produce in general. Moreover, CEA is a potentially desirable alternative production system, as well as a risk management solution for the food safety challenges within the fresh produce in...

Full description

Saved in:
Bibliographic Details
Published in:Horticulturae 2019-03, Vol.5 (1), p.25
Main Authors: Riggio, Gina, Jones, Sarah, Gibson, Kristen
Format: Article
Language:English
Subjects:
Aeroponics
Agriculture
Deep water
E coli
Escherichia coli
Farmers
Farms
Food contamination
Food contamination & poisoning
Food safety
Greenhouses
Health risks
Horticulture
hydroponic
Hydroponics
Internalization
leafy greens
Lettuce
Listeria
Listeria spp
Microorganisms
Microscopy
norovirus
Pathogens
preventive controls
Risk management
Risk reduction
Salmonella
Spinach
Vegetables
Water quality
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Controlled environment agriculture (CEA) is a growing industry for the production of leafy vegetables and fresh produce in general. Moreover, CEA is a potentially desirable alternative production system, as well as a risk management solution for the food safety challenges within the fresh produce industry. Here, we will focus on hydroponic leafy vegetable production (including lettuce, spinach, microgreens, and herbs), which can be categorized into six types: (1) nutrient film technique (NFT), (2) deep water raft culture (DWC), (3) flood and drain, (4) continuous drip systems, (5) the wick method, and (6) aeroponics. The first five are the most commonly used in the production of leafy vegetables. Each of these systems may confer different risks and advantages in the production of leafy vegetables. This review aims to (i) address the differences in current hydroponic system designs with respect to human pathogen internalization risk, and (ii) identify the preventive control points for reducing risks related to pathogen contamination in leafy greens and related fresh produce products.
ISSN:2311-7524
2311-7524
DOI:10.3390/horticulturae5010025